Kristen’s Carrot Cake Loaf


Baked and brought this beauty home for Easter!
This is a carrot cake loaf. It is so delicious.
Full of wonderful and tasteful superfoods such as walnuts, coconut, and of course carrots!
This was my first time trying out cassava flour and luckily, it was an awesome experience and treat!
It is made from 100% yuca root.
This bread is Gluten-Free, Grain-Free, Dairy-Free, and Vegan.
Please enjoy!
xo Kristen

4 eggs (flax eggs if vegan)
¾ c cassava flour
¾ c carrots finely shredded
½ c maple syrup pure
½ c coconut flour
½ c chopped walnuts
1/4 c coconut finely shredded
1/4 c coconut oil melted
1 Tbsp apple cider vinegar
1 ½ tsp vanilla extract
½ tsp baking soda
¾ tsp baking powder
¾ tsp cinnamon
¼ tsp salt

P.S. Flax eggs are 1 Tbsp ground flax seed and 2.5 Tbsp water mixed together. Allow it to sit in the refrigerator for 15 minutes until it thickens.

1. Preheat oven to 350 degrees.
2. In a large bowl combine eggs, maple syrup, coconut oil, vanilla extract and vinegar.
3. Mix to combine.
4. In a separate medium-sized bowl combine coconut flour, almond flour, baking soda, baking powder, cinnamon and salt.
5. Toss to combine.
6. Gradually add dry ingredients to the large bowl of liquid ingredients and stir by hand until just combined. There will be a few small lumps.
7. Lastly, add in carrots, coconut flakes and nuts or raisins.
8. Stir until ingredients are evenly incorporated.
9. Line a loaf pan (8.5” x 4.5”) with parchment paper.
10. Spread batter evenly in the pan.
11. Bake in preheated oven for 50-60 minutes, or until top turns a golden brown and a toothpick comes out clean.

Almond flour can be used in place of cassava flour.
Walnuts or shredded coconut are optional
If using shredded coconut make sure you incorporate it evenly through the batter.

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